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Chicken in Cherry Sauce.
Stovetop simmer, about 40 minutes total time
Serves 4

3 Tbsp. margarine, OR 2 Tbsp butter and 1 Tbsp olive oil
4 butterflied chicken breasts (sliced almost in half horizontally, then flattened out)
1 tsp. Kosher salt
pepper, to taste

Sauce:
1 Tbsp. margarine or olive oil
1 medium onion, fine dice
1 rib celery, fine dice
2 small or 1 medium carrot, shredded (3oz, or 1 cup not packed)
1 cup sour cherries with liquid, or 1 can sour cherries with liquid
1/4 cup dry sherry
1 cup apple juice
2 tsp. beef bouillon powder, OR 2 cubes OR packets
1/4 cup flour
1 tsp. Kosher salt
1 tsp. rubbed sage OR 1 Tbsp fresh sage, chopped

Melt first amount of margarine or butter and oil in a large skillet. Sprinkle chicken breasts with salt and pepper, and add to pan. Brown very well on both sides, then cover and cook until done and no pink remains – about 7 to 8 minutes. Remove to a plate and keep warm.

For sauce: Add remaining margarine or oil to the same saucepan. Add the onion, celery and carrots, and sweat the vegetables until the onion is soft and clear. Mix the flour, beef boullion, salt and sage together. Add to the vegetables, and cook for one minute, stirring constantly.

Pour in the apple juice and sherry, stirring well, and add cherries with juice. Simmer covered for about 20 minutes, stirring frequently. Add the chicken to the pan and simmer for an additional 10 minutes, or simmer the sauce for 10 more minutes and pour over the chicken. Very nice served over easy rice pilaf .